Scoma's Restaurant

Large, succulent prawns sautéed in garlic, white wine, butter, and a touch of red pepper flakes. Served with linguine al dente and fresh parsley.

Sweet, succulent day boat scallops seared to golden perfection, served atop a bed of creamy saffron risotto with asparagus tips and a lemon-butter sauce.

A rich, classic San Francisco-style seafood stew brimming with Dungeness crab, shrimp, scallops, mussels, clams, and fresh fish in a savory tomato broth. Served with grilled sourdough.

A thick, perfectly grilled swordfish steak crowned with a vibrant salsa of Kalamata olives, cherry tomatoes, capers, red onion, and fresh herbs. Served with roasted new potatoes.

A warm and bubbling dip featuring fresh Dungeness crab meat, tender artichoke hearts, and a blend of cheeses. Served with toasted baguette slices for dipping.

Freshly shucked oysters baked with a rich topping of spinach, Pernod, and breadcrumbs, creating a decadent and flavorful appetizer.